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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Texas Caviar - Mexican Bean Dip Recipe

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This recipe for Texas Caviar - Mexican Bean Dip is from Liz's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade:

1 cup Heinz apple cider vinegar
1/2 cup canola oil
1/3 cup sugar (or a little less than 1/4 cup of Truvia)

Bean Mixture:

1 can Goya black beans (15.5 oz.)
1 can Goya black eyed peas (15.5 oz.)
1 can Green Giant white shoepeg corn (11 oz.)
1 jar Goya chopped pimentos (4 oz.)
1/2 jar B&G Hot Jalapeņos Peppers, chopped (6 oz.)
1/3 cup finely chopped celery
1 cup finely chopped onion
1 T. garlic, finely chopped (about 3 cloves)
Directions:
Directions:
Heat the apple cider vinegar, oil and sugar until the sugar has dissolved. Set aside to cool.

Rinse and strain the black beans, black eyed peas, corn and pimentos. Add the remaining four ingredients. Add the marinade. Refrigerate overnight. Drain and serve with scoop chips.
Personal Notes:
Personal Notes:
I will sometimes use 2 cans of black beans instead of 1. I then increase the marinade recipe by 1/4 (1-1/4 cup vinegar, 5 oz canola oil) except for the sugar --that remains the same.

 

 

 

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